Sausage Cream Cheese Dip
Simple sausage cream cheese dip is extra cheesy - with only 4 ingredients, just mix and heat for a tasty dip in minutes!
Servings: 12
Ingredients
- 1 pound sausage, such as Jimmy Dean
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 8 ounces cream cheese, cut into pieces
- 1 cup shredded cheese, Mexican or Colby Jack
Instructions
- Cook the sausage in a large skillet over medium heat. Cook until no longer pink and it's crumbled. Drain excess fat.
- Mix in cream cheese, then stir in Rotel and shredded cheese. Mix until the cheese has melted and is combined with the sausage crumbles. Serve warm.
Notes
Rotel substitute. Use an undrained can of diced tomatoes and mix with a small drained can of green chilies.
Crockpot. Use a slow cooker to cook the dip or to keep it warm. Brown the sausage until no longer pink. Next, place it, and the rest of the ingredients, into the slow cooker and cook on LOW until creamy and heated throughout.
Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months.
Nutrition
Calories: 787kcal | Carbohydrates: 22g | Protein: 21g | Fat: 71g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 881mg | Potassium: 1043mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2809IU | Vitamin C: 35mg | Calcium: 333mg | Iron: 5mg